Fish Tacos

Fish marinated in classic Mexican fresh flavors, seared till golden, are perfect for tacos. The gently pickled red cabbage is a great accompanied for the gentle fish, a top-notch texture contrast. A super recipe for white fish fillets, you will NOT leave out deep fried fish!

Fish Tacos
Fish Tacos



  • 1.2 lb / 600g firm white fish fillets (Note 1)
  • Zest of 1 lime
  • 3 tbsp lime juice
  • 1 tbsp chipotle powder (Note 2)
  • 1 tbsp canned jalapeno, finely chopped
  • 1/4 cup cilantro/coriander, finely chopped
  • 2 garlic cloves, minced
  • 3 tbsp olive oil
  • Salt and pepper


  • 4 cups red cabbage, finely shredded
  • 3 green onion stems, finely sliced on the diagonal
  • 2 tbsp red wine vinegar (or white wine vinegar, cider vinegar)
  • 1/2 tsp salt


  • 3/4 cup sour cream (or yogurt)
  • 2 – 3 tbsp sriracha, adjust to taste (Note 3)


  • 1 tbsp olive oil
  • 12 small tortillas (corn or flour), warmed
  • lime wedges
  • coriander/cilantro leaves


  • Marinade fish: Combine Fish Marinade ingredients in a ziplock bag. Set aside for 20 minutes to marinate – no longer than 1 hour.
  • Pickled Cabbage: Place Pickled Cabbage ingredients in a bowl. Toss to combine and set aside for 30 minutes. Drain excess liquid, scrunch cabbage with your hands (to help soften). Set aside.
  • Pink Sauce: Mix to combine.
  • Cook fish: Heat oil in a skillet over high heat. Cook fish for 2 minutes on each side, or until golden and cooked.
  • Remove fish onto plate then flake into large pieces.
  • To assemble tacos, top with cabbage then fish, a dollop of sour cream and a squeeze of lime juice. Fold tortilla over and enjoy!

 Recipe Notes:

1. Fish – my favorites are snapper and barramundi. They have “meaty” flesh which I particularly enjoy in tacos. Other good fish include tilapia, basa, cod, John Dory and Silver Dory, ling, bream, haddock, pollack, monkfish. Recommend avoiding:

  • lean fish – like swordfish, tuna, kingfish (unless you can get fatty kingfish)
  • very delicate fish – like Dover sole and flounder

2. Chipotle powder – can still be irritatingly difficult to find in Australia! Not sold in all major supermarkets (yet) but you can find it in fruit & veg stores (eg Harris Farms), delis and gourmet/specialty stores (e.g. Thomas Dux). It does not cost much more than ordinary spices. It can be ordered online from Firework Foods (Aus only). If you can’t track it down, I think the best substitute is ½ tbsp each SMOKED paprika, cumin, and 1/2 tsp cayenne pepper.3. Sriracha – Asian chili sauce that’s very common nowadays (sold alongside chili sauces and in the Asian section). Great “cheat” ingredient to quickly add flavor into things as it’s made with more than just chili. To reduce the spiciness of the sauce, sub with some (or all) ketchup instead.4. Nutrition for 3 tacos (tortilla + fish + pickled cabbage), assumes 2 of the 3 tbsp of oil in the marinade is discarded.

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